Chicken Pie may be one of the most universally loved savory pies in our part of the country- southerners simply eat a lot of chicken and since we do, there tends to be a bit of leftovers whenever we roast or bake a chicken. A southern chicken pie seems to be the favorite way to use leftovers or even start from scratch with the intent of making comfort food, especially when Fall begins to cool the air!
I guess some folks call it Chicken Pot Pie, though I never have. Why? When I think of pot pies- they were those little frozen pies my sister and I ate when our momma wasn’t cooking that night. My grandmother made her chicken pies very plain with a thick, rich creamy broth, chunks of chicken and a chopped boiled egg- no peas and carrots – just topped with a buttery flaky crust. The vegetables she served were side dishes. Sometimes chicken pie was served with mixed greens or a fruit salad. I do tend to add peas and even very small diced carrots- though those additions are more for color than robust flavor. The best chicken pies have a subtle blend of flavors. In the Fall, I do add a small amount of celery, sometimes a pinch of thyme and always fresh cracked pepper- even a pinch of sage tends to bring out the fall flavors we tend to prefer around the holidays.
Here’s how to make Camellia’s Chicken Pie–
You will need: Your favorite pie crust for a single crust. And-
1 1/2 cups of cooked chicken breast- chopped in medium to large chunks.
Up to 1/2 stick of butter.
3-4 Tbs. of all purpose flour (see note at the end of recipe)
1/2 cup of small diced carrots
1/2 cup of early peas (use frozen and do not add until filling is done!)
1/4 cup chopped celery
1/8 cup of finely diced onion
1/4 teaspoon ground thyme
Pinch of ground sage (if desired for fall flavor)
2 cups of chicken stock (homemade if possible)
Butter a 9×9 glass baking dish. Preheat oven to 350 degrees. In a medium saucepan, melt 3 tablespoons of butter, add onion, carrots and celery stirring to coat and soften a bit (not too much though, we don’t want mushy vegetables here!) Add thyme and sage if desired. (I don’t add sage in the spring and if the chicken is well flavored!) Sprinkle 3 tablespoons of flour over vegetables and butter coating all. Add 2 cups of chicken stock and simmer until filling thickens. Not too much though as filling will thicken as it bakes! Add salt and pepper to taste. Off heat, add chunks of chicken and frozen peas, stir gently to combine.
Pour mixture into prepared baking dish. Cut the pastry round into a square piece that will fit baking dish. Cut dough scraps into small pieces and push into the chicken pie filling. This will also thicken the filling as it bakes. Top with square pastry, butter the dough lightly and cut slits as desired. If desired, sprinkle with cracked pepper.
Bake for 50-55 or until crust is browned and filling is bubbly. This chicken pie is 4-6 servings. *Tip: I’ve mentioned this cooking tip before- when making a roux or a brown gravy- I bake the raw flour in a shallow pan at 350 degrees until it turns golden brown; cool and store browned flour in an airtight container. This is such a time saver and gives that rich flavor only a roux can! *You can see the color difference in the broth from this one I made in Spring when I didn’t want the darker color filling and the one made this week!
Well, if you live in the south, I know you’re enjoying this cooler weather! Whew, it’s been so hot for so long, it’s nice isn’t it? And! I’ll admit in the heat, I didn’t even want to turn the oven on! Chicken Pie was what I wanted to bake as soon as we dipped below 75 degrees! At least in the mornings! Oh me… hope you bake some comfort food like a chicken pie and! That you’re having a wonderful Fall!
Some things never go out of style. Pearls. A handwritten thank you note. A good white blouse. A bereavement casserole or a pound cake. A kind word.
A well cut suit and a decent raincoat. A genuine compliment. Well made shoes kept in good condition. Giving someone your full attention. Looking decent when you leave the house. Table manners.
Good language skills, even if spoken with a slight accent might make the difference in social situations or could call into question your upbringing. My grandmother sure drove this point home! Extending common courtesies. These things never go out of style.
I saw a disturbing headline recently that questioned whether the southern tradition of good manners is alive and well. Occasionally, I have to wonder whether that headline is true.
Recently, a sweet southern lady remarked, in her best southern accent, ‘Folks just seemso impolite, why just yesterday someone in a nice car behind me, actually honked their horn! Impatient and aggressive if you ask me.’ She was rattled to say the least. Okay, the two of us are… of a certain age. Still. She had a point and a nostalgic conversation ensued about good manners and other things that never go out of style.
It’s important to understand that life is always better when we have at least a few genuine lifelong friends who stand by us ’til the end! So…no matter how many beauty contests you won or how high you rise on the corporate ladder- remember that you will always need friends and you will never be queen of everything! Since this is true- be the one who is willing to shine up and straighten your friends’ reputations and crowns without letting on that her tiara had slipped in the first place!
Hospitality is important to friends, family and even strangers who might stop by…always be ready to offer refreshment of some sort. Be as generous as possible- the best hosts offer abundance… it sets the guests at ease so they won’t have to worry if there will be enough. And! Be the one who offers to add to the abundance by bringing a dish or drink if you are a guest!
Learn and follow the basic rules of polite social engagements. Find out ahead of time what the occasion entails and the dress code. Always take a hostess gift, offer to help with set-up or clean up, leave at a reasonable time and don’t be the guest who wears out your welcome, then- for heaven’s sake – remember to write some sort of complimentary thank you note!
Come down off your high horse. While you value your opinions- others have their own perspectives which may differ. Show respect. Avoid discussions that could get heated. Is whatever you think, worth expressing, if it means losing important friends and relationships?
And while I’m at it- limit gossip, I’m not sure it can ever be eradicated…just know when talk has gone over the edge from idle gossip to just plain meanness. No amount of saying, ‘Bless his heart.’‘We need to pray for her.’ Or passing unfair judgement ever made anyone look better! If you look back on your life…you might find that we are all just onebad decision away from being in the same dilemma- we’ve taken so much pleasure in passing along!
Thank you for letting me preach a little here…This judgement of others would include religious beliefs that folks hold dear. My own faith is important to me- yet that doesn’t mean I have all the answers to life’s dilemmas.
I recently read that a certain eastern religion believes in Smile Energy- I don’t know all of the particulars…yet I do know this- life just feels better and lighter when I smile than when I frown! Speaking of making a face… please don’t! Would you rather be known for your smile or your sour attitude?
If you belong to an organization, participate! Be the one who offers encouragement but is also willing to gather the kindling, bring the marshmallows and light the campfire! Let the leader lead, be teachable, become part of the sisterhood or brotherhood.
I speak from experience on this- find a group you can support wholeheartedly and the quality of your life will improve in direct proportion to your enthusiasm. And, while I’ve been talking about things that never go out of style… offering support to others might be the one thing that never goes out of style! Support is best expressed by one of my favorite authors…
‘Support is a hand held when you’ve failed, a smile in the morning when you leave to face the world, a laugh shared till your sides ache and tears flow down your cheeks.’ By Mary Alice Monroe from ‘Second Star to the Right’
A ‘hand held’ when the day hasn’t gone so well or you need support…or even as a sign of affection- costs nothing but could mean everything!
Though darlin’- our southern mothers would add- ‘Limit those public shows of affection to hand holdin’ or a peck on the cheek, unless folks get the wrong idea about you, then, question your upbringing!’ Our southern mothers’ advice is another thing that never goes out of style! Oh me, how I do run on!
Love y’all, Camellia
*All photographs are from my private collection with the exception of the ‘friends’, the hospitality queens with the turkeys and the ‘ugly face’ which were found via Pinterest so long ago I haven’t been able to run down the source- if they belong to you please let me know so I can credit you properly! Thank you. * The photos I chose for this post were chosen for subject matter only. They are fine beautifully mannered folks!
Here at the Cottage, I don’t change out front door wreaths for every season or holiday; however: in the fall when the ferns are shriveled up from the heat, the chrysanthemums sit and sulk and refuse to bloom and… let’s face it, it’s still hot and flowering pants in the border are beginning to wane… so! a wreath seems to be a good way to freshen up the front door as we transition from summer to fall. And let’s face it- when the garden starts to look tired, and it’s hot and dusty; shining up the front door for a bit of curb appeal, even perking up the screen porch makes things feel like fall even if it’s still hot as thehinges on devil’s back door!
Then, there’s this- I think it’s fun to forage for blooms, vines and quirky things. I wind them up into a pretty wreath (see those pretty things above!). Now…. Fresh and dried materials won’t hold up forever, so… It’s better to enjoy the wreaths for a season, then put all except the base material in the compost pile.
Here’s another thing to think about, sometimes a fresh wreath is for a special event or party and isn’t expected to be everlasting, in fact it’s beauty is for the occasion like a flower arrangement. *Please note I didn’t mention a wedding wreath because let’s face it, in the South- football season and hurricane season aren’t considered optimal times for a wedding, which is a shame since there’s such a bevy of beautiful blooms! If a couple does decide to tie the knot in fall- they check the football schedule or offer a room where the game can be watched, they ask the officiant which his favorite team is and! The couple should have alternate evacuation routes in place if a tornado or hurricane interferes with the festivities! And don’t get me started on booking a honeymoon during storm season! Well…I’ve gotten off on a tangent… Here’s two wreaths we’ve made this Fall and one I’ve kept from year to year. They are 3 of my favorite natural fall wreaths!
All three are done on a form. I generally on a wire frame, a straw form or a grapevine wreath.
One was a purchased form and the other two are on a ‘native’ grapevine called muscadines- which grow wild here and we also have cultivated muscadines which we grow… both vine types make excellent wreaths on their own with lots of tendrils and even little clusters of dried muscadines; these and nothing more make a wonderful free form wreath. Just start winding it up and leave on the curlyques! Please don’t worry about perfection, the charm of a natural wreath is the imperfections!
One wreath is made simply of Annabelle hydrangeas which usually dry to a pale green, then tinged with pink or if picked early will dry to a delicate pale cream. Here’s a close up of how mine dried this year- though sometimes they turn a light tan sort of like a paper bag!
The mixed hydrangea wreath at the top and below is a foraged wreath with vines, wild flowers, fading roses and ferns. The first round of foraged flowers were too droopy by the time I made this wreath- so I just went out and snipped a few more things! Use your imagination and what you can find!
This foraged wreath is one of my favorites- yet I don’t expect it to be an everlasting one. I would mention, the fresh additions like the ferns generally don’t dry well- yet they could be refreshed and replaced. Feel free to remove anything past it’s prime and replace with some new things! And now for the natural fall wreath I’ve kept- drumroll please…
The other wreath is made of Alabama grown Cotton- this is the one I’ve kept from season to season- it’s very special to me. The cotton was grown at the Birmingham Botanical Gardens in the George Washington Carver garden, planted to honor this famous Alabamian whose work to enrich the soil with primarily peanuts, in depleted cotton fields through crop rotation. His research and work is legendary. This particular cotton was being pulled up at the botanical garden in the fall, so I asked the head gardener, who was about to discard the cotton stems and bolls-
‘Could I have some of that Cotton?‘
He graciously gave all of it to me! I wouldn’t take anything for this special wreath! Cotton is still a cash crop here and is occasionally grown for the floral trade and I hope this practice will continue! Even with it’s sad history, there may be nothing prettier than a field of cotton pushing up out of the red clay soil of Alabama is a sight to see!
Please don’t let perfectionism get in your way! Just get started…with a walk in the woods, around your neighborhood and even your own garden! Pick way more than you think you’ll need! I keep stuffing material in as tight as I can around the wreath form, then occasionally secure with cotton butcher’s twine or fine floral wire! The main thing to remember, is that the more wreaths you make the easier it gets! Here’s to a great Autumn made fun and beautiful with Natural Fall Wreaths!
This Cheese Ball recipe is a real time saver. I love it because it keeps well chilled, is able to take on different shapes, even freezes like a dream! And ! A Cheese Ball seems welcome at any occasion! After school goes back in session, football season begins, then tailgating and fall gatherings and holidays seem to come one right after the other! We all know we’re going to need ‘something to take’ or serve! And let’s face it- hardly anybody passes up Cheese and Crackers! This recipe lends itself to as many variations as you can think of! Change up the variety of cheeses, add walnuts instead of pecans, even add dried cranberries- it’s all up to you! now, you have to admit, these cheese balls shaped like big apples would be fun in the Fall! And while you’re at it- make up several types of cheese balls, logs or rings and save a few in the freezer!
Here’s how you make Camellia’s Favorite Cheese Ball-
One Pound Sharp Cheddar Cheese- grated
8 ounce package Cream Cheese – softened
1 small onion- finely grated with juice
1 Tbs. Worcestershire Sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped pecans (optional)
In food processor, mix cheeses. Add in Worcestershire, salt and pepper- blend well. By hand, add in pecans until well blended. Shape cheese mixture into 2 large balls and chill. May also shape into logs or into a ring. Chill.
Mix together 1 1/2 teaspoons mild paprika and 1/2 teaspoon cayenne. With a fine mesh strainer, sift over cheese balls or logs- even small appetizer size balls served with toothpicks! Serve with assorted crackers. If shaped into a ring, fill with strawberry, cherry or fig preserves. * Strawberry is my favorite!
*For variation, roll cheese balls in finely chopped pecans. Or as another variation- use 12 ounces of Sharp Cheddar and 4 ounces of Cheddar Jack and proceed as above. **These cheese balls freeze well, however- wait to sprinkle with paprika mixture before serving for a prettier presentation.
One of my favorite ways to serve these cheese balls, is to roll them into apple shapes and cut small branches with a leaf or two attached- just make sure the branch is safe and pesticide free. Cheese balls are wonderful all year round on charcuterie boards, though especially good for fall gatherings, tail gating, a Halloween buffets and all the way through the holiday season!
I never knew Maybelle Turner. She might have been a friend of my grandmother’s double first cousins, since this recipe was tucked in their cookbook and on the same page as Nellie’s Wicked Brownies…which I’ve never had the nerve to bake. I don’t know whether Maybelle was short or tall, young or old. Whether she had blonde hair, was a redhead or had salt and pepper hair wadded up in a bun, it really doesn’t matter- Maybelle Turner must have been a generous soul; must have loved doubled recipes (because this one certainly could be halved!) and she had to be a creative cook since she gave a variation. Or… maybe one day she was making these Blonde Brownies and ran short of chocolate chips! Whatever… I do know this is an old recipe- why? Because it was in one of my oldest family cookbooks and nobody says- ‘Blonde Brownies’ anymore!
Here’s how you make- Maybelle Turner’s Blonde Brownies
1 stick butter
2 cups light brown sugar
2 large eggs – beaten
3 teaspoons pure vanilla extract
1/4 teaspoons salt
2 cups all purpose flour
2 teaspoons baking powder
2 cups chopped pecans
1 (12 ounce) package semi sweet chocolate chips (variation- 8 oz. chocolate chips plus 4 oz. butterscotch chips)
Preheat oven to 350 degrees. Prepare two 8×8 glass baking dishes- lightly butter, line with buttered parchment paper. Set aside. Melt butter, combine with brown sugar, beaten eggs, vanilla and salt. Stir in flour and baking powder- do not overmix! Fold in pecans and chocolate chips. Divide dough in half and spread lightly in the 2 prepared baking dishes. Bake for 25 minutes. Do not overbake! Allow to cool in baking dish. Cut into small squares and serve. These are very rich.
I’ve hung onto the recipe for Maybelle’s Blonde Brownies a while now… why? I don’t bake bar cookies or brownies very often! These are moist and very rich. I used her variation of adding butterscotch chips, though I’m sure they would be good either way! And, please don’t overbake- who wants a dried out blonde brownie? Also, they are truly rich- I cut mine in small bars and truthfully if you’re as generous as Maybelle, a bar is rich enough to share! So… I’d like to say- ‘Maybelle, wherever you are- your Blonde Brownies are delicious, darling!’ Who knows maybe closer to Halloween, I’ll get up the nerve to bake Nellie’s Wicked Brownies!
School’s back in session, the garden is headed into ‘curl up and die’ time and I’m beginning to see fall fruits in the grocery store…these Blonde Brownies tasted awfully good with apples, and they sure would make a wonderful addition to a lunch bag or as an after school snack!
Summer Tomato Cobbler is a new take on an already fabulous Tomato Pie! Last year, I shared with you how to make my sister’s tomato pie which has been declared by me and many others as the very best recipe for this unique delicious savory pie which is probably specific to Alabama! So why make a Summer Tomato Cobbler? Well…a classic tomato pie is juicy, oozing with cheese and the sour cream filling is amazing; so I wanted to see if making the same recipe into Cobbler form would make it easier to cut, hold it’s shape and also be served to a crowd. The result was the same flavors, yet with a taste all its own and I’ll admit- I want y’all to try both of these delicious pies! The Summer Tomato Cobbler is a bit easier to assemble and rustic- my sister’s Tomato Pie is a more refined and luscious one crust pie, yet both are sure to please especially when summer tomatoes are available! Actually, I’d never make either pie without vine ripe tomatoes!
Here’s how you make Summer Tomato Cobbler- You will need:
3 Summer Tomatoes- I used a mix of one ripe Chandler Mountain* Tomato, one under ripe tomato (even a green tomato would work) and one Roma Tomato. Cut these into at least 1/2” slices.
One single crust pie crust dough (I used prepared dough for test purposes which was flat and round to fit a regular 9” pie.)
8 ounces of sour cream
1/4 to 1/3 cup of a good mayonnaise
1/3 cup of green onion tops
8-10 fresh Basil leaves
2 cups of finely shredded Sharp Cheddar Cheese
1/2- 3/4 cup of finely shredded Pepper Jack Cheese
Fresh cracked pepper and sea salt
To prepare Summer Tomato Cobbler-
Preheat oven to 400 degrees.
You will need a 9×9 square glass baking pan.
Combine sour cream, mayonnaise and green onion tops, for the filling. Set aside.
Blend together the finely shredded cheeses. Set aside.
On a lightly floured surface or marble surface- roll out prepared pie crust very thin- approximately 1/4 inch- into a flat round approximately 12” in diameter. Cut center of dough into an 8×8 inch square. Save scrap dough to layer the Cobbler.
In the bottom of the baking dish, place half of the tomato slices to cover the bottom. * In a bottom crust tomato pie, the difference is that the tomatoes are peeled and drained- there’s no need to do this with the Cobbler.
Evenly place half of the Basil leaves over the tomatoes, lightly sprinkle tomatoes with cracked black pepper ( do not salt the tomatoes, the cheeses and filling add enough seasoning)
Dollop tomatoes evenly with half of the sour cream filling and 1/2 of the blended cheeses.
Top this layer with all of the scraps of pie dough.
Next, repeat second layer of tomatoes, following the same order as the first layer- yet topping with the 8 inch square crust carefully placing the dough right on top of the cheeses.
Press this square dough topper slightly to make contact with the cheese. *This is an important step! The cheese and dough bake together to make a wonderful top crust!
Lightly spread top crust with butter. Cut slits in the top of crust, then lightly sprinkle the dough with sea salt.
Bake at 400 degrees for approximately 45 minutes or until top crust is a beautiful golden brown and cheese is bubbly. May take up to one hour.
Allow Summer Tomato Cobbler to cool slightly before serving in squares. * Makes 9 generous squares.
Take a look at that upper crust! It’s flaky yet dense with cheese flavor! And the tomatoes took on a roasted flavor! I’ll admit, I couldn’t stop at just one serving!
So, what did I serve with this Summer Tomato Cobbler? Fresh field peas, slices of mild sweet onions and jalapeño cheddar corn muffins! It was a take on the south’s famous vegetable plates! If you must have meat- this Summer Tomato Cobbler would go well with grilled fish, baked pork chops, stuffed peppers, meatloaf or a cool slice of ham! Other sides which would be a wonderful wilted spinach salad, a mixed green salad lightly dressed, even stuffed eggs would be delicious too!
Summer Tomato Cobbler would be at home for Sunday dinner, a ladies luncheon or on a summer buffet table! It’s also wonderful at room temperature! If you want to have a variation- Feel free to add crumbled bacon or finely chopped ham to your tomato cobbler! The main thing is to enjoy summer’s best bounty- the fresh tomato! And never forget- the closer you live to a Tomato Vine the better your Life will be!
Love y’all, Camellia
* I used prepared dough for testing purposes and because not everyone has the time or inclination to make pie crust from scratch- can I make my own pie dough? You bet I can! And I do feel it would be wonderful! I also think this cobbler might be absolutely fabulous made with green tomatoes too! * Chandler Mountain Tomatoes are highly prized- grown specifically in a mountainous region of northeast Alabama- right here in our own county!
We’ve been planning and taking good trips for over two decades now…. Okay, I’m enough of an old dowager to admit that I would love to pack a heavy steamer trunk when we go anywhere; loading it up with everything that I could possibly need… I’m getting better about traveling lighter- yet the best short vacations consist of 4 tips for what I call a LITE vacation. Almost as light as these almond meringues at Croissant L’ Or in New Orleans! No, really…It’s really a formula –
L – for Location, location, location!
I – for Inspiration and Interests.
T – for taking Tours
E – for Entertainment and Eating!
When I use this formula of a mere 4 tips, we’ve come back from a fabulous trip! Now, most southerners love a relaxing beach trip and here, we generally don’t consider our life complete unless we’ve gone to the Alabama Beaches at least once a year! Then again, lots of us head for the hills when it’s hot enough to fry an egg on the sidewalk. These two types of trips aren’t the sort of trips I’m talking about! And, of course you can book a cruise or an all inclusive vacation. Still. I’m talking city travel, because y’all know we do love the bright lights of New York City, the Golden Gate of San Francisco and has anyone ever turned down a trip to New Orleans? I don’t think so! We just got back from a 5 day 4 night trip to the Big Easy… and if I do say so myself…it was a perfect example of traveling LITE!
Here’s what I’m talking about!
Location! It really doesn’t pay to try to find the cheapest place to stay – If it’s way out on the outskirts of town, you’ll spend most of your time figuring out how to get to and fro and waste valuable time doing it! If you rent a car, pay for parking or use other means of transportation- by the time you pay the fares, you probably haven’t saved too much! When we go to New York, I try to book a hotel near the Rockefeller Center or Times Square. San Francisco’s Fairmont Hotel puts us at the crossroads of the cable cars going in both directions. In New Orleans…drumroll- the big name hotels aren’t as centrally located as the Boutique Hotels! Those quirky small places will save so many steps, it’s crazy to stay anywhere else! Here are the Cornstalk Hotel and Hotel Royal:
Inspiration and Interests Never underestimate these two things when traveling! Better than any trinket or souvenir you can bring home! Buy small, lightweight items only, if you can’t resist- any heavy items should be shipped and many times the shopkeeper or your hotel will make arrangements for you! I personally love to bring home something specific to an area, like a box of pralines or these wonderful masks!
Or… dried herbs, spices and specialty blends, sea salt or pink peppercorns. Even a piece of jewelry or a small work of art.
The best thing of all is to bring back photos taken with your phone! Take lots, yet always ask permission and- if photos are forbidden- postcards or tourist maps will have landmark photos and are easy to save for future reference. Let’s face it- who wants to lug around some huge package or take the time to go back to the hotel to drop off something you may regret buying later….okay, I passed up the masks and jewelry though I do wish I had bought a small piece of art!! The art in New Orleans is wonderful!
Tours Don’t turn your nose up at the hop on hop off tours…if you’re short on time or energy, this is the best way to see a city! I try to plan for this, especially if we haven’t visited the city before or if the weather isn’t going to be ideal. *Tip: Ride one full round to get a feel of the city, then with your tourist map- mark places that you’d like to come back to and explore on foot!
Next on my list of tours has to be specialty tours… for instance in New Orleans- there’s an historic walking tour called the Cocktail Walking Tour. The photos above at the Old Absinthe House on Pirate’s Alley by St. Louis Cathedral seem to be a very popular stop on the Cocktail Walking Tour. Since New Orleans claims to have invented the cocktail, even a teetotaler like me enjoys this one! Now, keep in mind this isn’t a pub crawl! You are given the historic significance of the location, the cocktail invented there and if you do decide to imbibe or share a drink with a few of the other tourists you may do so! I love Antoine’s, the Carousel Bar at Hotel Monte Leon- and at the quiet end of Bourbon Street is Jean La Fitte’s Blacksmith Shop where the fruit juice based – Hurricane is said to have been invented. Most cities offer culinary, history and carriage tours! These tours always seem to be taken in small groups with a knowledgeable guide and lots of fun too! A must have on my LITE formula is always Tours!
Entertainment and Eating! One of my favorite parts of travelling LITE! We generally plan one or two main entertainment options- a Broadway Play, a Museum or specialty tour… perhaps to the Wine Country from San Francisco! Then we plan one or two upscale dining experiences- *Tip- to save money, go early- either at lunchtime or close to Happy Hour when there are usually specials or less expensive entrees. We enjoyed eating Brunch at the Court of Two Sisters with it’s canopy of wisteria that’s over 100 years old!
And the first thing we did- was go to Drago’s for their famous chargrilled oysters! Amazing!
We also choose a food truck or a food cart meal and don’t forget that some delis or grocers have food to go…one of my favorite things is to go to Central Grocery in New Orleans and share a Muffaletta! These folks ought to know how to make them- they invented them! And I do love a food cart with hot dogs, there’s a place in Sausalito making hamburgers on a revolving grill who take orders through the window! Art museums often have small dining areas and the food is generally very good- the Metropolitan Art Museum in NYC comes to mind! We’ve saved money on meals by eating brunch and an early supper instead of trying to eat three meals a day! Let’s face it… not only will it save money, the lure of a praline or a beignet- that big pretzel, or your favorite French pastry won’t seem like such a diet buster if you’ve only eaten two meals a day!
Now, in addition to these 4 tips- I have to add … Free and low cost things to do on almost any trip! The two of us bought a day pass for a total of $3 and rode the street car to the City Park and Museum, the trip and grounds were worth this! Yet, that wasn’t all, the trolley also goes the other direction down to the beautiful Garden District where large homes and quaint restaurants are charming and there’s even a big old mansion which holds an upscale grocery store! It’s fun to talk to other riders, often they will point out areas of interest! And the Garden District Streetcars, like those in San Francisco are moving national historic landmarks! Who could ever forget the Streetcar named Desire?
And, that one day pass was good on any type of public transportation! I do try to find at least one self guided walking tour- this time from the New Orleans Visitor Center- ask for one! It’s Free! There are also numerous art gallery openings, street musicians, and always incredibly interesting religious sites, public parks, specialty art or handmade shops- the cigar factory has experts, the cathedral is gorgeous, the mask makers are incredible too!
And don’t forget! The free samples of local specialty food! Pralines are never safe around me! Walk around New Orleans, Charleston, Savannah and more…you’re sure to enjoy peeking into the public and private gardens most with very historic backgrounds!
You would be amazed how much you are able to learn about a city sitting near a River Park watching big tankers or walking across a famous bridge, taking public transportation ferries or looking at the old and beautiful government buildings! * Hint- often very good local food is close to public buildings – it’s where locals eat! Always get district maps as you walk around a big city! I’m a huge fan of historic parks and architectural elements, it doesn’t cost a cent to gaze upon, take a photograph and there’s plenty of it to amuse me in New Orleans!
So there you have it! 4 Ways to travel LITE! And don’t forget to check out the free or low cost bits of fun! If you truly want to save money or avoid the crowds…travel on the edges of the off season- late spring, early fall are typical. Now, don’t forget, if you’re longing to head South? We’ve basically got two seasons you’ll want to work around… Football Season and Hurricane Season! Have fun and plan those trips the LITE way!
Love y’all, Camellia
*This is not a compensated post!! All photographs are obviously mine! Now, really don’t you love that photo of the trumpet player? yes, I do too- it’s my new favorite thing to do- apply filters! Here he is again- just for fun!
It’s that time of year when everything planted in the spring seems to be ripe now! Folks used to say- ‘everything’s comin’ in at the same time!’ When it comes to Puttin’ Up the Garden’ if you get a minute to sit down, you’re shellin’ beans or shuckin’ corn or lookin’ through bushels of fruits and vegetables to cull out the ones with bruises or bad spots! Those bits and pieces are used to make up meals during ‘Puttin’ Up the Garden’ time… And every single able body is put to work!
Why, my mother used to go to a beauty parlor where while the ladies’ waiting to get permanent waves or get a cut and curl… were snapping green beans or shelling lima beans! And… the men weren’t off the hook either! Years ago, my husband’s barber must have had a bossy wife because the men were also pressed into shelling peas service! They wanted everything ‘right ready toput up’ ! When someone bought a deep freeze, it was an occasion and if you had more than one? Well… it would be full too! Canning and freezing were necessary chores! More than one lady would have a horror story about a pressure cooker explosion or a canning disaster… yet they pressed on. One of my favorite things about ‘everything’s comin’ in at the same time!’ is how creative folks got with the bits and pieces of vegetables-
Mixed fruits were either canned together, or my favorite frozen!
Thick soup mixes were made from extra corn, beans, onions, okra and tomatoes; onions and bell peppers were diced, bagged and frozen;
Let’s not forget all kinds of vegetables were either processed into Pickles or Refrigerator Pickles- cucumbers, green tomatoes and even Peaches!
Some things were dried too! I have a friend who told of a bumper crop of peaches… the kids would either have to stand over the peaches laid out on big tables and fan the flies or they’d spread a sheet in the back of her daddy’s big station wagon! Don’t you know that car smelled like heaven?
Pecans are often shelled, then frozen (I keep them in my freezer all the time! They stay fresh much longer!) When pecan are needed- I toast them with butter and salt to bring out the flavor. Delicious!
Peanuts are either boiled.. yes! or dried in an even layer then ‘parched’ which is another way of saying…roasted in the shell.
Anyway, the point is, nothing was wasted- if something stood still long enough it was gonna be used up in one way or another! Generally, because the season is warm and we don’t get heavy frosts, folks plant leafy greens and root vegetables to be harvested in the fall. I know I’ve got some spring lettuce seeds that I’ll be sowing as soon as the mornings are cool.
Now, keep in mind- with all of summer’s flurry of activity – meals still had to be put on the table! As hot as it always is… cool salads and sandwiches are often made up for the midday or evening meal. Potato Salad stuffed scattered with cherry tomatoes along with saltine crackers is still one of my favorites; cool and easy pimento cheese, egg salad, chicken salad or our famous tomato sandwiches were easy to prepare and eaten quickly. Even soups or salads topped with Crumbled Bacon is quick and easy with no long cooking time to heat up the kitchen or take up valuable stovetop space!
Combinations of extra vegetables were cooked, roasted or used for toppings. Grilled meats nestled with roasted and fresh vegetables are a new take, still with the thought of making use of every bit of garden goodness!
To this day I love my grandmother’s quick and easy combination of Zucchini, tomatoes and onions. She was ahead of her time using zucchini- her favorite vegetable stand was run by an Italian family- I recall the very day he convinced her to try zucchini! Here’s how she made Mimi’s Zucchini and Tomatoes
One or two small zucchini, a tomato or two and thick slices of onions layered in a skillet or a glass bakcing dish with no water–
Just covered loosely with a lid or foil.
Steamed with salt and pepper, then topped with shredded Cheddar Cheese while it’s hot-
You will not believe how this simple dish is so loaded with flavor!
This is a family favorite and one of the best examples of using small amounts of garden vegetables while the big lots are processed for the winter months.
I do love to make a batch of pico de gallo, yet my favorite mix might be an Italian style mixture made of basil, tomatoes, green onion and bell pepper with red pepper flakes for a bit of heat-mixed lightly with red wine vinegar and olive oil.. Top a warm batch of spaghetti and meat sauce with this mixture seems to cools it down for fresh flavor and summertime eating!
And while I’m at it- we generally have a bumper crop of hot and mild peppers. I make up pepper sauce with the slender hot types yet also love to dry them for my own red pepper flakes!
And! If you love Stuffed Bell Peppers try this-
Don’t blanch the peppers-
Rinse and pat dry. Seed, core and slice them in half lengthwise…
Fill with a fresh ground meat mixture, similar to meatloaf – or any mixture you enjoy- an all vegetable mixture with rice would be wonderful too!
Place the uncooked stuffed peppers in a single layer on a sheet pan and freeze them! Place the frozen Stuffed Bell Peppers in a freezer safe bag and store for a few weeks.
No need to thaw, place them in a baking dish- at 350 degrees…
When the juices are flowing and the filling seems almost done- a squiggle of tomato sauce or ketchup on the top finishes them off.
From freezer to oven, in less than 45 minutes you have a wonderful meal!
Hint: I often shred cabbage into the bottom of the pan and nestle the stuffed peppers in so they stay upright while cooking …the resulting cabbage is amazing!
And last but certainly not least is Shoe Peg Corn Salad… Simply made with several ears of corn cut from the cob, chopped or cherry tomatoes, purple onion, bell pepper and cucumber all small diced is a no cook salad that’s sure to please anyone!
Dressing Mix is easy-
Six or eight ounces of sour cream
Several tablespoons of mayonnaise with the zest and juice of a lemon
Cracked black pepper and salt to taste.
You can make up the dressing made right in the bowl- it’s a cool and easy side dish or even on it’s own with saltine crackers… it’s amazing! And the best part is- you don’t even have to turn on the oven to make it!
Here’s hoping while you’re putting up the goodness of your vegetable gardens, you’ll enjoy cool, fresh meals along the way! I know we are!
We wait all year long for summer tomatoes. We long for them all year. There’s no end to what we do with summer tomatoes-
We put them in canning jars, freeze them and preserve them any way we can think of for winter soups, warm red sauces and hearty stews, so of course we’re trying keep the memories of summer tomatoes alive.
And yes, we make fresh tomato soup with thin slivers of cool cucumber, snips of green onion, crumbled bacon and a drift of shredded cheese.
We consume vast quantities of summer tomatoes alongside Fried Chicken, Pork Chops and a personal favorite- Fried Catfish.
Who would turn down a vegetable plate of butter peas, steamed yellow squash, corn muffins, macaroni and cheese alongside thick slices of summer tomatoes?
We stuff summer tomatoes with shrimp salad, egg salad, tuna salad or chicken! And it must be summer tomatoes or the taste just isn’t there!
There may not be a better savory pie than Summer Tomato Pie, my sister’s is the best I’ve ever tasted- a flaky pie crust oozing with fresh summer tomatoes, a sour cream and onion filling topped with thick and melting sharp cheese- well, I’m drooling just thinking about it!
Let’s not forget mile high Club Sandwiches, grilled Hamburgers and of course the all time favorite Bacon, Lettuce and Tomatoes… as long as there’s a summer tomatoes on there- any of these are near perfection!
Of course, we love Fried Green Tomatoes- now you may be able to get hot house green tomatoes all year round…yet, if they’re made with summer green tomatoes they’ll have that extra special flavor!
We consume all of these wonderful things and more… almost any mixed green salad is elevated by summer tomatoes, even the humble potato salad with cherry tomatoes is a cool refreshing lunch! Bereavement buffets almost cry out for scalloped tomatoes and tomato aspic which are amazing made with summer tomatoes!
Now, if you’re from the South… and I mean truly from the South- there’s one particular delicacy which is the real reason we wait all year for Summer Tomatoes… Tomato Sandwiches! If you add anything more than loaf bread, mayonnaise, summer tomatoes with salt and a bit of black pepper- then you don’t really have a Southern Tomato Sandwich! I’ll let you all fuss and discuss which mayonnaise is best- to me as long as the ingredients include lemon juice on the label you’ll have good mayonnaise and no, we don’t call it mayo – say that and it might put you under suspicion!
Now, if you’re a true believer in a pure Tomato Sandwich- then you’ll know there’s a secret wish we all have had from time to time… to have one beautiful slice of tomato which will cover the whole slice of bread… Big Boy Tomatoes move over.. the new one to try is – ‘Mater Sandwich’ ! Of course it is! I’m here to tell you this one is a winner… never mealy or bland tasting… the ‘Mater Sandwich’ variety of home grown tomatoes is one you’ll want to try! We’ve been picking and eating these for weeks! Now, if you’ll excuse me- I’m gonna fix me a Tomato Sandwich!
Love y’all, Camellia
All photographs are obviously mine! *Mater Sandwich tomato plants may be a registered trademark!
‘Summertime… and the livin’ is easy…’ except when you need to show up with something in your hand for a picnic or a gathering. Or maybe it’s too hot to cook! Or you’re having unexpected company… or you just want to add a dessert to a simple meal and really who wants to miss out on the summer fun slaving away in the kitchen? A lot of folks say- no matter how wonderful the meal is- what guests remember most is the dessert!
Here’s 3 Easy Summer Desserts that will be easy to assemble and unforgettable, I promise! Salted Caramel Popcorn Cupcakes, Fresh Strawberry Trifle and Tropical Grilled Pineapple will have your guests raving and you’ll be cool, calm and collected!
Salted Caramel Popcorn Cupcakes. Now really, who can resist that? And it’s really just an easy assembly of vanilla iced cupcakes from your favorite bakery (or make them yourself), microwave kettle corn and good quality caramel sauce (I found several high quality brands in the ice cream topping section) Finish with a light sprinkle of sea salt and you’re done! An easy-to-carry dessert- just surround cupcakes with extra popcorn to keep them steady- assemble when you arrive and you’ll have an easy irresistible dessert!
Fresh Strawberry Trifle. If a show stopping dessert is what you need- this is it! You will need a good quality pound cake, at least a quart of fresh strawberries and for this- I would recommend whipping the heavy cream yourself! Cut up 1/3 of fresh strawberries, then sprinkle with 1/2 cup of sugar, let stand until strawberries have absorbed the sugar; drain the liquid (this strawberry juice is wonderful added to iced tea or lemonade!) Fold softened strawberries into 2/3 of the whipped cream (that’s the pink cream you see in the photograph)
Assemble Trifle by layering pound cake, fresh cut strawberries, pink strawberry cream; repeating until the Trifle bowl is full. Spread the remaining whipped cream over the Trifle and chill until ready to serve! Beautiful, delicious and easy!
Tropical Grilled Pineapple. If the grill is already fired up, you’re more than halfway there to this luscious dessert. You will need fresh pineapple, vanilla ice cream, sliced almonds and grated coconut- feel free to guild the dessert with pineapple preserves found among most ice cream toppings at your local grocer. Most grocer’s sell fresh pineapple, peeled and cored, or cut and core your own. Slice pineapple into 3/4 to 1 inch slices, brush with honey and grilled 2-3 minutes or until slightly caramelized (don’t over cook) Lightly toast 3/4 cup of grated coconut and 3/4 cup of sliced almonds. That’s all the cooking required! Assemble by placing a slice of grilled pineapple on a plate, top with a generous scoop of vanilla ice cream, pineapple preserves and finish with toasted coconut and sliced almonds. A tropical paper umbrella is also festive and fun!
I’ve loved having a few recipes for delicious, easy desserts in summertime or anytime- I hope these 3 will become a few of your favorites! And who knows you might be singing…’Summertime… and the livin’ is easy…’ and be cool, calm and collected too!
Love y’all, Camellia
*All photographs are obviously mine. * Feel free to make substitutions with homemade or purchased items!